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3.5/4

One of the easiest receipes I have made. No processer needed, I used my hands and patted it into the pan. Simple and a perfect base. I shortened the cooking time by about 4 minutes as a base for Lemon Bars.

Mendomom
from Mendocino, California
/ 01.19.2013

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Wow! Nice and easy preparation with quality a result. The food processor definitely saves time.
I've used this for lemon bars and it holds up well though I do bake it for an additional two minutes.
Very worth the little effort for a great dessert.

jmariella
/ 10.06.2012

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This recipe is fantastic (and I don't usually bake)! After reading all the other reviews, I decided to give it a try. The shortbread is incredibly easy & very yum! I've made both the lemon bars and the pecan pie bars and received rave reviews on both. And the highest compliment ever, my sister-in-law who's a fabulous baker asked for the recipes!

cynthialewis3
from San Diego, CA
/ 04.25.2012

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These are incredibly delicious! My kids were swooning! The butteriness of the shortbread combined w/the cake-iness of the brownie is unique and tasty together. I recommend cutting them into small pieces as they are very satisfying. We're selling them at our school fall fair and calling them "Shrownies" - where SHortbread meets bROWNIES! Great holiday gift idea too.

A Cook
from Hingham MA
/ 10.14.2010

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Boy, I was really
excited to try this
with all the good
reviews on the
shortbread, but,
boy, was I
disappointed!! I
used it for the
lemon bar base and
found it to be
fairly flavorless
and soft. I prefer
a firm, crisp
shortbread base for
lemon bars. Used
this and the lemon
bar recipe because I
could not find my
regular go-to lemon
bar recipe. I will
dig harder - didn't
compare to the one I
got from a friend
and have used for
the last couple
years.

suzeesmu
from Clovis, CA
/ 09.06.2010

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Great shortbread
recipe, extremely
taste and easy to
make, even without a
blender. Just
lovely!

mirmur
/ 08.05.2010

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This was the easiest shortbread recipe I ever made. And you definitely need a food processor or blender. I tried it at first with a mixer and that didn't cut it. Quick and simple. Loved it!

tracypie5
from San Francisco
/ 04.10.2010

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I love the simplicity of this recipe,
and the quantity is just right for a
13x9x2 pan. As a base for lemon bars, I
substitute 1/2 ground flax for an
equal amount of flour, add 1/4 tsp
nutmeg and grated lemon peel. It's
wonderful!

sashamol
from Tucson, AZ
/ 03.18.2009

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These are FANTASTIC! I made the pecan bars, and dipped one end into dark melted chocolate. They look and taste great, very easy and quick, too. Will be one of my standard Xmas cookies from now on.

A Cook
from Snoqualmie, WA
/ 12.25.2008

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To the cook from Albany, you can cut the butter by hand into the flour as you would for making a pie. Stop when the butter bits are smaller than peas, and the mixture clumps together with a gentle squeeze. I have made this shortbread base with the lemon bars and they were great.